1933 American Bar Guide by R C Miller

EUVS Collection 'The American Bar Guide: Eat Drink and be Merry but be Temperate in all Things" by R.C. Miller privately printed this elusive gem being one of the few surviving copies in the 2nd stated ed pub. 1933 originally @ a 'lofty' depression~era $2.00 price, the 1st ed having been pub 1885 thus now a monumental rarity in this highly coveted field!


. ..


Here's Our Hand We congratulate the publisher of this important cont ribut ion to the hotel, restaurant and cafe b siness. To him, and to the tlsers of this volume, we extend our greetings-a hearty welcome back. Just as this volume recalls old memories and restores them to present day living, so sparkling, thin-blowm. Libbey Safedge glassware adds appeal and great er enjoyment to the beverages which are served in it.



ta New York Chicago San Francisco Safed_l!e



Display Rooms



Guaranteed A gainst Chipping





cat, CJJrink and be 8',tJerry 'But be 7' emperate in cAll 7'hings


First Edition . z885 Second Edition . . i933

Price • • $2.00





~HIS is a delicious blend of choice - l9 California and imported fruits. It has the bouquet and flavour. In making punch in which wine is used we recommend Pop-Pi-Ya wine as it is virtually a punch in itself.


fJvfanufactured Only CJ3y R. C. MILLER & SON OAKLAND, CALIFORNIA



PREFACE In presenting this second edition of the American Bar Guide to the public, it is desired to give a most complete compilation of all the known recipes of value that the Author has been able to develop in many years of experi– ence in catering to the public. One will find herein a correct formula for making or mixing most any drink that his fancy may desire.

A LOST ART The art of mixing drinks has been lost, as it were, and the man of today will, without the use of a proper guide, experience difficulty in preparing a drink that at one time was much sought after by those who were patrons of the best hotels and clubs throughout the country. All of the formulas given herein have been tested many, many times by the Author in his many years of experience and to the man who is catering to the public or the man in the home who would give his guests the best to be had, he will find this volume most welcome. In preparing this edition the Author wishes to acknowl– edge with gratitude the assistance that has been given to make this work complete. A number of the formulas herein are from the best hotels and clubs of Germany, France, England, Spain, and all Europe, as well as the best in America. In the hope that the best hotels and clubs and the man at home in our fair land may enjoy the best in good, whole– some drinks, to him this volume is dedicated.



Use the best of ingredients. Make it as attractive as possible. Always serve with a smile.

I. PUNCH 'Fo make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted by rubbing lumps of sugar on the rind, which breaks the delicate little ves– sels that contain the essence, and at the same time absorbs it. This, and making the mixture sweet and strong, using tea instead of water, and thoroughly amalgamating all the compounds, so that the taste of neither the bitter, the sweet, the spirit, nor the element, shall be perceptible one over the other, is the grand secret, only to be acquired by practice. In making hot toddy, or hot punch, you must put in the spirits before the water; in cold punch, grog, &c., the other way. The precise portions of spirit and water, or even of the acidity and sweetness, can have no general rule, as scarcely two persons make punch alike.

2. Brandy Punch (Use la rge ba r g lass )

1 tablespoonful raspben:y syrup. 2 do. white sugar. 1 wine-glass water. 10 do. brandy. 0 small-sized lemon. 2 slices of orange. 1 piece of pineapple. Fill the tumbler w ith shaved ice, shake weU, and d ress the top with berries in season; sip through a straw .

3. Brandy Punch ( For a pa rty of twenty)®

I gallon of wa ter. 3 quarts of brandy. Yi pint of J amaica rum. 2 lbs. of sugar. Ju ice of 6 lemons. 3 oranges sliced. I pineapple, pared, and cut up. 1 gill of Curacoa. 2 gills of raspberry syrup. Ice, and add berri es in season. M ix· the materials well together m a large bowl, and you have a splendid punch.

4. Mississippi Punch (Use large b eer g la s s)

1 w ine-glass of brandy. % do.

J amaica rum.

0 0

do. do.

Bourbon whiskey.



I ,Yi tablespoon of powdered white suga r. ~ of a large lemon. F ill a tumbler w ith shaved ice.

The above must be well shaken, and to those who like their draughts " like linked sweetness long drawn out," let them use a glass tube or straw to sip the nectar through. The top of this punch should be ornamented with small pieces of orange, and berries in season.

5. Hot Brandy and Rum Punch


(For a party of fi fteen )

I quart 0£ J amaica rum. I do. Cognac brandy. I lb. of white loaf-sugar. 4 lemons. 3 quarts of boiling water. I teaspoonful of nutmeg.

Rub the sugar over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch-bowl; add the ingredients well together, pour over them the boiling water ; stir well together ; add the rum, brandy and nutmeg ; mix thoroughly, and the punch will be ready to serve. 6. Irish Whiskey Punch This is the genuine Irish beverage. It is generally made one-third pure whiskey, two-thi rds boiling water, in which the sugar has been dissolved. If lemon punch, the r ind is rubbed on the sugar, and a small proportion of juice added before the whiskey is poured in. 3

7. Cold Whiskey Punch (For a party)

This beverage ought always to be made with boiling water, and allowed to concoct and cool for a day or two before it is put on the table. In this way the materials get more intensely amalgamated than cold water and cold whiskey ever get. As to the beautiful mutual adaptation of cold rum and cold water, that is beyond all praise, being one of Nature's most exquisite achievements. (See "Glasgow Punclz," No. 29.) 8. Scotch Whiskey Punch Steep the thin yellow shavings of lemon peel in the whiskey, which should be Glenlivet or Islay, of the best quality; the sugar should be dissolved in boiling water. As it requires ge..nius to make whiskey punch, it would be impertient to give proportions. (See "Spread Eagle Punclz," No. 39.) 9. Whiskey Punch (Use small bar glass) 1 wine-glass whiskey (Irish or Scotch). 2 do. boiling water. Sugar to taste. Dissolve the sugar well with wine-glass of the water, then pour in the whiskey, and add the balance of the water, sweeten to taste, and put in a small piece of lemon rind, or a thin slice of lemon.

I0. Gin Punch ( Use large bar glass) 1 tablespoonful of raspberry syrup. 2 do. do. white sugar. 1 wine-glass of water. 4

l ;h gin. 0 small-sized lemon. 2 slices of orange. 1 piece of pineapple. Fill the tumbler with shaved ice. Shake well, and ornament the top with berries in season. Sip through a straw. do.

I I. Gin Punch

~ pint of old gin. 1 gill ot maraschino.

The juice of two lemons. The rind of half a lemon. Four ounces of syrup. 1 quart bottle of Seltzer water. Ice well.

12. Champagne Punch (Per bottle)

1 quart bottle of wine. 0 lb. of sugar. 1 orange sliced.

The juice ot a lemon. 3 slices of pineapple. 1 wine-glass of raspberry or strawberry syrup. Ornament with fruits in season, and serve in champagne glass. This can be made in any quantity by observing the proportions of the ingredients as given above. Four bottles of wine make a gallon, and a gallon is generally sufficient for fifteen persons in a mixed party. For a good cham– pagne punch, see "Rocky Mountain Punch," No. 43. · Using champagne instead of Pop-Pi-Ya wine. 5

13. Pop-Pi-Ya Punch ( Cse la rge bar g lass )

2 wine-glasses of Pop-Pi-Ya wine. I tablespoonful of sugar. 2 slices of orange. 2 do. lemon. Fili the tumbler wi th shaved ice, shake well , and orna– ment with berries in season. Sip through a st raw.

14. Claret Punch (Cse larg e ba r g lass )

1 0 tablespoon fu l of sugar. 1 slice of lemon. 2 do. orange.

Fili the tumbler with shaved ice, and then pour in your claret, shake well, and ornament wi th berries in season. Place a st raw in the glass. T o make a quantity of claret punch , see " Imperial P unch," N o. 4 1. 15. Sauterne Punch (Gse la rge ba r gla ss} The same as claret punch, using Sauterne instead of claret. 16. Port Wine Punch (Gse large ba r g la ss} The same as claret punch, using por t w ine instead of claret , and ornament with berries in season.

17. Vanilla Punch (Gse large ba r g lass )

1 tablespoonfu l of suga r. 1 w ine-glass of brandy. The juice of )i of a lemon. 6

Fill the tumbler with shaved ice, shake well, ornament with one or n vo slices of lemon, and flavor with a few drops of vanilla ext ract.


Pineapple Punch

(For a pa rty of ten)

4 bottles of Pop-l?i-Ya wine. I pint of J amaica rum. I do. brandy.

I gilrl of Curacoa. Juice of 4 lemons. .+ pineapples, sliced. Sweeten to taste with pulverized white sugar.

Put the pineapple with one pound of sugar in a glass bowl, and let them stand until the sugar is well soaked in the pineapple, then add all the other ingredients, except the Pop-Pi-Ya wine. Let this mixture stand in ice for about an hour, then add the wine. Place a large block of ice in the center of the bowl, and ornament it with loaf sugar, sliced orange, and other fru its in season.

19. Wine-After Bottling

Wine after bottling should not be left standing up– right, but placed into holes shaped r acks, bottles being placed slantingly neck downward. Wine improves after being bottled. 7

20. Curacoa Punch (Use large bar glass)

1 tablespoonful of sugar. 1 wine-glass of brandy. Yi do. do. Jamaica rum. 1 do. do. water. Yi pony glass of Curacoa. The juice of half a lemon.

Fill the tumbler with shaved ice, shake well, and orna– ment with the £ruits of the season; sip the nectar through . a straw.

21. Roman Punch (Use large bar glass)

1 tablespoonful of sugar. 1 do. 1 teaspoonful 0£ Curacoa. 1 wine-glass of Jamaica rum. Yi do. do. brandy. The juice of half a lemon.

do. raspberry syrup.

Fill with shaved ice, shake well, dash with port wine and ornament with fruits in season. Imbibe through a straw. 22. Milk Punch (Use large bar glass) 1 tablespoonful of fine white sugar. 2 do. water. I wine-glass of Cognac brandy. Yi do. Santa Cruz rum. 73 tumblerful of shaved ice. Fill with milk, shake the ingredients well together, and grate a little nutmeg on top. 8

23. Hot Milk Punch (Use large bar glass) This punch is made the same as No. 22 with the ex- ception that hot milk is used, and no ice. ' 24. English Milk Punch . Put the following ingredients into a very clean pitcher, VIZ: The juice of six lemons. The rind of two do. 1 lb. of sugar. 1 pineapple, peeled, sliced and pounded. 6 cloves. The boiling water to be added last; cork this down to prevent evaporation, and allow these ingredients to steep for at least six hours; then add a quart of hot milk and the juice of two lemons; mix, and filter through a jelly bag; and when the punch has passed bright, put it away in tight-corked bottles. This punch is intended to be iced for di:inking. 25. English Milk Punch (Another method) This seductive and nectareous drink can also be made by the directions herewith given: To two quarts of water add one quart of milk. Mix one quart of old Jamaica rum with two of F~ench brandy, 9 20 coriander seeds. 1 pint of brandy. 1 do. rum. c "'! gill of arrack. :: I t;-;u .. / ~ ti.. 0 J · e Sec No. 50. 1 cup of strong green tea. · 1 quart of boiling water.

'/. i;, LL s

and put the spirit to the milk, stirring it for a short time; let it stand for an hour, but do not suffer any one of delicate appetite to see the melange in its present state, as the sight might create a distaste for the punch when perfected. Filter thr.ough blotting paper into bottles; and should you find that the liquid is cloudy, which it should not be, you may clarify it by a small portion of isinglass to each bottle. The above receipt will £urnish you with half a dozen of punch. 26. Punch a la Ford The late General .Word, who for many years was the commanding engineer. at Dover, kept a most hospitable board, and used to make punch on a large scale, after the following method: He would select three dozen of lemons, the coats of which were smooth, and whose rinds were not too thin; these he would peel with a sharp knife into a large earthen vessel, taking care that none of the 1·ind should be de– tached but that portion in which the cells are placed, con– taining the essential oil; when he had completed the first part of the process, he added two pounds of lump-sugar, and stirred the peel and sugar together with an oar-shaped piece of wood for nearly half an hour, thereby extracting a g reater quantity of the essential oil. Boiling water was next poured into the vessel, and the whole well stirred, until the sugarc was completely dissolved. The lemons were then cu t and squeezed, the juice strained from the kernels; these were placed in a separat e jug, and boiling water poured upon them, the General being aware that the pips were enveloped in a thick mucilage, full of flavor; half the lemon juice was now thrown in; and as soon as the 10

I ~

kernels \\·ere free t rom their transparent coating their liquor " ·as strained and added. The sherbet was now tasted ; more acid or more sugar applied as required, and care taken not to render the lemon::tde too watery. " Rich of the fruit, and plenty of S\Yeetness" was the General's maxim. The sherbet was then measured, and to every three guarts a pint of Cognac brandy and a pint of old J amaica rum were allotted, the spirit being well stirred as poured in; bottling immedi– ately fo llowed, and, when completed, the beverage was kept in a cold cellar, or tank, till required. 27. Punch Jelly 1Vl ake a good bowl of punch a la Ford, already described. To every pint of punch add an ounce and a half of isinglass, dissolved in a quarter of a pint of water (about half a tumbler full); pour this into the punch whilst quite hot, and then fill your moulds, taking care that they are not disturbed until the jelly is completely set. Orange, lemon, or calf's-foot jelly, not used at dinner, can be converted into punch jelly for the evening, by following the above directions, only taking care to omit a portion of the acid prescribed in making the sherbet.

28. G in Punch (For bottling)

Following General Ford's plan, as already described, for making sherbet, add good gin, in the proper propor– tion before prescribed; this, bottled and kept in a cool cellar or cistern, will be found an economical and excellent summer drink. 11

29. Glasgow Punch Melt lump-sugar in cold water, with the juice of a couple of lemons, passed through a fine hair-strainer. This is sherbet, and must be well mingled. Then add old Jamaica rum-one part of rum to five of sherbet. Cut a couple of limes in two, and run each section rapidly around the edge of the jug or bowl, gently squeezing in some of the delicate acid. This done, the punch is made. Imbibe.


(For a party of twenty ) The ingredients for this renowned punch are:- 3 bottles champagne. 3 bottles Pop-Pi-Ya wine.

1 do. Curacoa. 1 do. Cognac. ,Yi do. Jamaica rum. 2 do. Seltzer, or plain soda-water. 4 lbs. bloom raisins.

To which add oranges, lemons, rock candy, and instead of water, green tea to taste. Refrigerate with all the icy power of the Arctic.

31. Regent's Punch

(Another recipe) I Yz pint, each, strong hot green tea, lemon juice and capillaire. 1 pint, each, rum, brandy, arrack and Cur:icoa. . 1 bottle of champagne; mix, and slice a pineapple into it. 12

32. Raspberry Punch .0 gill of raspberry juice, or vinegar. ~ lb. lump-sugar. 3,0 pints of boilin~ water.

Infuse ha!£ an hour, strain, add ,0 pint of porter, ~ to 1 pint, each, of rum and brandy (or either 1,0 to 2 pints), and add more warm water and sugar, if desired weaker or sweeter. A liqueui; glass of Curacoa, noyau, or maras– chino, improves it.

33. National Guard 7th Regiment Punch

(Use la rge bar glass)

tablespoonful of sugar. The juice of a 34 of a lemon. 1 wine-glass of brandy. 1 do. do. Pop-Pi-Ya wine. Flavor with raspberry syrup.

Fill the glass with shaved ice. Shake and mix thor– oughly, theh ornament with slices of orange, pineappl~, and berries in season, and dash with Jamaica rum. This delicious beverage should be imbibed through a straw.

34. St. Charles' Punch

(Use large beer glass)

1 tablespoonful of sugar. 1 wine-glass of port wine. 1 pony-glass of brandy. The juice of a 34 of a lemon. Fill the tumbler with shaved ice shake well, and orna– ment with fruits in season, and se:.Ve with a straw. 13

35. 69th Regiment Punch (In earthen mug)

Yi wine-glass of Irish whiskey. Yi do. do. Scotch do. 1 teaspoonful of sugar. 1 piece of lemon. 2 wine-glasses of hot water.

36. Louisiana Sugar-House Punch (From a recipe in the possession of Col. T. B. Troup e} To one quart of boiling syrup, taken from the kettles, add whiskey or brandy to suit the "patient." Flavor with the juice of sour oranges. 37. Dry Punch (From a recipe by Santina, the celebrated Spanish caterer ) 2 gallons of brandy. 1 do. water. Yi do. tea.

1 pint of Jamaica rum. Yi do. of Curacoa. The juice of six lemons. 1,% lbs. white sugar.

Mix thoroughly, and strain, as already described in the recipe for "Punch a la Ford," adding more sugar and lemon juice, if to taste. Bottle, and keep on ice for three or four days, and the punch will be ready for use, but the longer it stands, the better it gets.

38. La Patria Punch (For a party of twenty)

3 bottles champagne, iced. 1 bottle of Cognac. 6 oranges. 1 pineapple. 14

Slice the oranges and pineapples in a bowl, pour the Cognac over them, and let them steep for a couple of hours, then in with the champagne and serve immediately.

39. The Spread Eagle Punch

1 bottle of whiskey. 1 bottle of brandy. Lemon peel, sugar and-boiling water at discretion.

40. Rochester Punch


(For a party of twenty)

2 bottles of Pop-Pi-Ya wine. 2 do. Isabella. l do. Sauterne. 2 wine-glasses of maraschino. 2 do. do. Curacoa.

1 Fill the tranquil bowl with ripe strawberries. Should the strawberry season be over, or under, add a few drops of extract of peach or vanilla.

41. Imperial Punch

1 bottle of Pop-Pi-Ya wine. 1 do. soda-water. 4 tablespoonfuls of powdered white sugar. ~ teaspoonful of grated nutmeg. 1 liqueur glass of maraschino. About Yz lb. of ice. 3 or 4 slices of cucumber rind. Put all the ingredients into a bowl or pitcher and mix well. 15

42. Thirty-Second Regiment Punch (For a party of twenty) @

6 lemons, in slices. ~ gallon of brandy. Yz do. 1 lb. of white sugar. 1 y,! quarts of water. 1 pint of boiling milk.

] amaica rum.

Steep the lemons for twenty-four hours in the brandv and rum; add the sugar, water and milk, and when weil mixed, strain through a jelly-bag. This punch may be bottled, and used afterward hot or cold. Half the above quantity, or even less, may be made as this recipe is for a party of twenty. @ This delicious punch is compounded as follows: 5 bottles of Pop-Pi-Ya wine_ oR CH i:tM PAG N r=: 1 quart of ] amaica rum. 1 pint of maraschino. 6 lemons, sliced. Sugar to taste. Mix the above ingredients in a large punch-bowl, then place in the center of the bowl a large square block of ice, ornamented on top with rock candy, loaf-sugar, sliced lemons or oranges, and fruits in season. This is a splendid punch for New Year's Day. 43. Rocky Mountain Punch _ (Fov a mixed party of twenty )

44. Punch Grassoi

1 wine-glass of brandy. S drops of Curacoa.


1 acetic acid. 2 teaspoonfuls of simple syrup. 1 teaspoonful of syrup of strawberries. y,i pint of water. The peel of a small lemon, sliced. do.

M ix, serve up with ice, in large goblet, and if possible, garnish the top with a slice of peach or apricot. n cold weather this punch is admirable served hot.

45. Light Guard Punch


(For .a party of twenty)

2 bottles of Pop-Pi-Ya wme. 1 do. Cognac. 1 do. Sauterne. 1 pineapple, sliced. 4 lemons, do. Sweeten to taste, mix in a punch-bowl, cool with a large lump of ice and serve immediately.

46. Philadelphia Fish-House Punch

~ pint 0£ lemon juice. ~ lb. of white sugar. 1 pint of mixture-Capillaire-See No. 65. 2Yi pints of cold water. The above is generally sufficient for one person.

47. Non-Such Punch

6 bottles of Pop-Pi-Ya wine. 1 do. soda-water. 1 do. brandy. ~ pint of rum. 17

,0 pint of green tea. The juice of three lemons. ,0 of a pineapple, cut up in small pieces. Sweeten with white sugar to taste. Strain and bottle immediately. Keep for one month before using.

48. Canadian Punch

2 quarts of rye whiskey. 1 pint of Jamaica rum. 6 lemons, sliced. 1 pineapple, sliced. 4 quarts of water. Sweeten to taste, and ice.

49. Tip-Top Punch (For a party of fiH)


1 bottle of Pop-l?i-Ya wine. 2 do. soda-water. 1 liqueur glass of Curacoa. 1 tablespoonful of powdered sugar. 1 slice of pineapple, cut up. Put all the ingredients together in a small punch-bowl; mix well, and serve in champagne goblets. 50. Arrack Most of the anack imported into this country is dis– tilled from rice, and comes from Batavia. It is but little used in America, except to flavor punch; the taste of it is very agreeable in this mixture. Arrack improves very much with age. It is much used in some parts of Indi a, where it is distilled from toddy, the juice of the cocoanut tree. An imitation of arrack punch is made by adding to a bowl of punch a few grains of benzoin, commonly called flowers of Benjamin. 18

5 I . Arrack Punch In making arrack punch, you ought to put two glasses (wine-glasses) of rum to three of arrack. A good deal of sugar is reguired; but sweetening, after all, must be left to taste. Lemons and limes are also matter of palate, but n >Vo lemons are enough for the above quantity; put then an equal quantity of water-i. e., not five but six glasses to allow for the lemon juice, and you have a very pretty three tumblers of punch. (Another method) Steep in one quart of old Batavia arrack, six lemons cut in thin slices, for six hours. At the end of that time the lemon must be removed without squeezing. Dissolve one pound of loaf-sugar in one quart of boiling water, and add the hot solution to the arrack. Let it stand to cool. This is a delightful liqueur, and should be used as such. 52. Arrack Punch

53. Bimbo Punch Bimbo is made nearly in the same way as the above, except that Cognac brandy is substituted for arrack.

54. Cold Punch Arrack, port wine and water, of each two pints, one pound of loaf-sugar, and the juice of eight lemons. 19

55. Nuremburgh Punch

(For a party of fifteen) Take three-quarters of a pound of loaf-sugar, press upon it, through muslin, the juice of two more good– sized oranges; add a little of the peel, cut very thin, pour upon a quart of boiling water, the third part of that quantity of Batavia arrack, and a bottle of hot, but not boiling, red or white wine-red is the best. Stir together. This is excellent when cold, and will improve by age. 56. United Service Punch Dissolve, in two pints of hot tea, three-quarters of a pound of loaf-sugar, having previously rubbed off, with a portion of the sugar, the peel of four lemons; then add the juice of eight lemons, and a pint of arrack. 57. Ruby Punch Dissolve, in three pints of hot tea, one pound of sugar; add thereto the juice of six lemons, a pint of arrack, and a pint of Pop-Pi-Ya wine.

58. Royal Punch

1 pint of hot green tea. ,Yi pint of brandy. _0 do. Jamaica rum. 1 wine-glass of Curacoa. 1 do. do. arrack. Juice of two limes. A thin slice of lemon. White sugar to taste. I gill of calf's-foot jelly. To be drank as hot as possible. 20

'Ii'his is a composition worthy of a king, and the mate– rials are admirably blended; the inebriating effects of the spirits being deadened by the tea, whilst the jelly softens the mixture, and destroys the acrimony of the acid and sugar. The whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand. If the punch is too strong, add more green tea to taste. 59. Century Club Punch Two parts of old Santa Cruz rum; one part of old ] amaica rum; five parts water; lemon and sugar. This is a nice punch. 60. Duke of Norfolk Punch In twenty quarts 0£ French brandy put the peels of thirty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled; put to it fifteen pounds of sugar; and when well mixed, pour it upon the brandy and peels, adding the juice of the oranges and 0£ twenty-four lemons; mix well, then strain through a very fine hair-sieve, into a very clean banrel that has held spirits, and put in two quarts of new milk. Stir, and then bung it Close; let it stand six weeks in a warm cellar; bottle the liquor for use, observing great care that the bottles are perfectly clean and dry, and the corks of the best quality, and well put in. This liquor will keep many years, and improve by age. (Another way) Pare six lemons and three oranges very thin, squeeze the juice into a large teapot, put, to it two quarts of 21

brandy, one of white wine, and one of milk, and one pound and a quarte r of sugar. Let it be mixed, and then covered fo r twenty-four hours, strain through a jelly-bag till clear, then bottle it. 61. Queen Punch Put two ounces of cream of tartar, and 'the juice and parings 0£ two lemons, into a stone jar; pour on them seven quarts of boiling water, stir and cover close. When cold, sweeten with laaf-sugar, and straining it, bottle and cork it tight. This is a very pleasant liquor, and ve11y wholesome ; but from the latter consideration was at one time drank in such quantities as to become injurious. Add, in bottling, halif a pint o~ rum to the whole quantity. Four bottles of Pop-Pi-Ya wine, one bottle claret, three oranges, or one pineapple, ten t ablespoonfuls of sugar. Let this mixture stand in a very cold place, or in ice, fo r one hour or more, then add one bottle of champagne. 63 . Oxford Punch W e have been favo red by an English gentleman with the following recipe for the concoction of punch as drunk by the students of the U niversity of O xford. Rub the rinds of th ree fresh lemons w ith loaf-sugar till you have extracted a portion of the juice; cut the peel finely off two lemons more, and two sweet oranges. Use the juice of six lemons, and four sweet oranges. Add six glasses of calf's-foot jelly ; let all be put into a large jug, and stir well together. Pour in two quarts of water boil- 22 62. Gothic PunchCJJ () (For a part.y 0£ ten ) l

ing hot, and set the jug upon the hob for twenty minutes. Strain the liquor through a fine sieve into a large bowl; pour in a bottle 0£ capillaire, half a pint of sherry, a pint of Cognac brandy, a pint of old Jamaica rum, and a quart oJ orange shrub; stir well as you pour in spirit. If you find it requires more sweetness, add sugar to )Our taste.

64. Uncle Toby Punch (Engli sh)

Take n.vo large fresh lemons with rough skins, quite ripe, and some large lumps of double-refined sugar. Rub the sugar over the lemons till it has absorbed all the yellow part of the skins. Then put into the bowl these lumps and as much more as the juice of the lemons may be supposed to require; for no certain weight can be men– tioned, as the aciditv of a lemon cannot be known till tri ed, and therefore this must be determined by the taste. Then squeeze the lemon juice upon the sugar; and, with a bruiser press the sugar and the juice pauticularly well toge ther, fo1i a great deal of the richness and fine flavor of the punch depends on this rubbing and mixing process being thoroughly performed. Then mi;x this up very well with boiling water (soft water is best) till the whole is rather cool. When this mixture (which is now called the sherbet) is to your taste, take brandy and rum in equal quantities, and put them to it, mixing the whole '"'.ell together again. The guantity of liquor must be accordmg to your taste; two good lemons are generally enough to make four quarts of punch, includ ing a quart of liquor, with half a pound of sugali ; but this depends much on taste, and on the strength of the spirit. A - the pulp is disagreeable to some persons, the sherbet may be strained before the liquor is put in. Some strain the lemon before they put it to the sugar, which is im– proper, as, when the pulp and sugar are well mixed to– ge ther, it adds much to the richness of the punch. 23

When only rum is used, about half a pint of porter will soften the punch; and even when both rum and brand\ are used, the porter gives a richness, and to some a ver)1 pleasant flavor. 65. Capillaire A wine-glass of Curacoa into a pint of clarified syrup, shake them well together, and pour it into the proper sized bottles. A teaspoonful in a glass of water makes a pleasant eau sucre. ,, . " 'I 66. Another Recipe for Making Capillaire To one gallon of water add twenty-eight pounds of loaf– sugar; put both over the fire to simmer; when milk-warm add the whites of four or five eggs, well beaten; as these simmer with the syrup, skim it well; then pour it off, and flavor it with orange flower water or bitter almonds, which ever you prefer. Take the juice of ten lemons and two sweet oranges, dissolve in it two pounds of powdered sugar, and add the thin rind of an orange, run this through a sieve, and stir in by degrees the whites of ten eggs, beaten into .a froth. Put the bowl with the mi}llture into an ice pail, let it freeze a little, then stir briskly into it a bottle of wine and a bottle of rum. 68. Tea Punch Make an infusion of the best green tea, an ou~ce to a quart of boiling water; put before the fire a silver or 24 67. Punch a la Romaine (For a party of fifteen)

other metal bow l, to become quite hot, and then put into it 0 pint of good brandy. 1 do. rum. ,% lb. of lump sugar. The j uice of a large lemon. Set these a-light, and pour in the tea gradually, mixing it f rom time to time with a ladle; it will remain burning for some time, and is to be poured in that sta!te int o the glasses ; in order to increase the fl avor, a few lumps of sugar should be rubbed over the lemon peel. 'Fhis punch may be made in a china bowl, but in that case the fl ames go off more rapidly. 69. West Indian Punch This punch is made the same as brandy punch, but to each glass add a clove or n:vo of preserved ginge r, and a little of the syrup. 70. Barbadoes Punch To each glass of brandy punch, add a tablespoonful of guava jelly. 71. Yorkshire Punch Rub off the rind of three lemons on pieces of sugar, put the suga r in a jug, and add to it the thin rind of one lemon and an orange, and the juice of four oranges and of ten lemons, with six glasses of dissolved calf's-foot jelly. Pour two quarts of water over the whole, mixing the materials well , then ~over the jug, and keep i~ on a warm hearth for twenty mmutes. Then strain the mixture, and add a pint of clarified syrup, half a pint each of rum and brandy, and a bottle of good orange or lemon shrub. 25

72. Apple Punch

Lay in a china bowl pieces of apples and lemons alter– nately:, each layer being thickly strewed with powdered sugar. Pour over the fruit , when the bowl is half filled a bottle of claret; cover, and let it stand six hours. Then pour it through a muslin bag, and send it up immediately.

73. Ale Punch

A quart of mild ale, a glass of white wine, one of brandy, one of capillaire, the juice of a lemon , a roll of the peel paired thin , nutmeg grated on the top, and a bit of toasted bread.

74. Cider Punch

On the thin rind of a half lemon pour half a pint of sherry; add a quarter of a pound of sugar, the juice of a lemon, a little grated nutmeg, and a bottle of cider; mix it well, and, if possible, place it in ice. Add , before sent in, a glass of brandy and a few pieces of cucumber i:ind.

75. Nectar Punch

Infuse the peel of fifteen lemons in a pint and a half of rum for fort y-eight hours, add two quarts of cold water with three pints of rum, exclusive of the pint and a half; also the j u ice of the lemons, w ith two quarts ~f boiling– hot milk, and one grated nutmeg; pour the milk on the above and let it stand twenty-four hours, covered close ; add t~o pounds and a half of loaf-sugar; then strain it through a fl annel bag till quite fine , and bottle it for use. It is fit to use as soon as bottled. 26

76. Orange Punch

The juice of 3 or 4 oranges. The peel of 1 or 2 do. ~ lb. lump-sugar. 3,0 pints of boiling water.

Infuse half an hour, strain, add Yi pint of porter; ~ to pint each, rum and brandy (or either alone 1,0 to 2 pints) , and add more warm water and sugar, if desired weaker or sweeter. A liqueur glass of Curacoa, noyau or maraschino improves it. A good lemon punch may be made by substituting lemons instead of oranges. 77. N.R.A. Punch and the 18th Amendment Right from the shoulder with a smile. Be tempe rate in all things. 78. Yachtsman Punch The juice of two oranges, peel of three lemons, ~ pound of sugar, two quarts of boiling water. Infuse half hour, then strain; add 1 pint Santa Cruz rum, 1 pint Scotch whi skey, 1 pint Pop-Pi-Ya wine. 79. MacFadden Punch A wee bit of Scotch whiskey. While pouring in glass use a woolen mit, economic reason. Don't use berries out of season.

80. Lincoln Club Punc.Y;;J (For a party of twenty ) ~

Four bottles of Pop-Pi-Ya wine 1 bottle cognac, l bottle of Sauterne, 1 pineapple, sli~ed and cut in small pieces, 4 lemons sliced, sweeten to taste, mix, cool, and serve. 27

81. E6G NOGG

82. Egg Nogg ( Use la rge b ar g lass) tablespoon fu l of fine sugar, dissolved with do. cold water, 1 egg. 1 wine-glass Cognac brandy. Yi do. Santa Cruz rum. 7'J tumblerful of mil .

Fill the tumbler ~ full with shaved ice, shake the in– gredients unt il they are t horoughly mix~d togeth er, and grate a little nutmeg on top. Every well ordered bar has a tin egg-nogg "shaker," which is a great aid in mixing this beverage.

83. Hot Egg Nogg ( Use Ia rg.e ba r g lass)

This drink is vety popular in California, and is made in precisely the same manner as the cold egg nogg above, except that you must use boiling water instead of ice.

84. Egg Nogg ( For a pa rty of fo rty )

1 dozen eggs. 2 quarts of brandy. 1 pint of Santa Cruz rum. 2 gallons of milk. 1 ,Yi lbs. white sugar. 28

Separate the whites of the eggs from the yolks, beat them separately wi th an egg-beater 'until the yolks are well cut up, and the whites assume a light, fl~ecy appearance. Mix all the ingredients (except the whites of the eggs ) in a large punch ho\\ 1, then let the whites float on top, and ornament with colored sugars. Cool in a tub of ice and serve.

85. Baltimore Egg Nogg

(For a party of fifteen} I. T ake the yellow o sixteen eggs and twelve tablespoon– ful s of pulverized loaf-sugar, and beat them to the con– sistence of cream ; to this add two-thirds of a nutmeg grated, and beat weU together; then mix in half a pint oJ good brandy or Jamaica rum, and two wine-glasses of Pop-Pi-Ya wine. Have ready the whites of the eggs, beaten to a stiff froth, and beat them into the above– described mixture. When this is all done, stir in six pints of good rich milk. There is no heat used. Egg N ogg made in this manner is digestible and will not cause headache. It makes an excellent drink for debilitated persons, and a nourishing diet for consumptives.

86. General Harrison's Egg Nogg

( llJse large bar glass)

1 egg. 1 ~ teaspoonful of sugar. 2 or 3 small lumps of ice. Fill the tumbler with cider, and shake well.

This is a splendid drink, and is very popular on the Mississippi River. It was General Harrison's favorite beverage. 29

87. Pop-Pi-Ya Egg Nogg

tablespoonful of white sugar. 1 egg. 2 wine-glasses of Pop-Pi-Ya wine.

Dissolve the sugar with a little water; break the yolk of the egg in a large glass; put in one-quarter tumblerful of broken ice; fill with milk, and shake up until the egg is thoroughly mixed with the other ingredients, then grate a little nutmeg on top, and quaff the nectar cup.

JULEPS 88. Mint Julep

(Use large bar glass)

1 tablespoonful of white pulverized sugar. 2Yz do. water, mix well with a spoon. Take three or four sprigs of fresh mint, ,and press them well in the sugar and water, until the flavor of the mint is extracted ; add one and a half wine-glass ot Cognac brandy, and fill the glass with fine shaved ice, then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above, in the shape of a bouquet; arrange berries and small pieces of sliced orange on top in a tasty manner, dash with Jamaica rum, and sprinkle white sugar on top. Place a straw in glass and you have a julep that is fit for an emperor. 30

89. Brandy Julep ( Use la rge ba r glass ) The brandy julep is made with the same ingredients as the mint julep, omitting the fancy fi xings. 90. Gin Julep ( Use large bar gl ass ) The gin julep is made with the same ingredients as the mint julep, omitting the fancy fi xings. 91. Whiskey Julep ( Use la rge bar gl ass ) The whiskey julep is made the same as the mint julep, omitting all fruits and berries.

92. Pineapple Julep (For a party of fi ve)

P eel, slice, and cut up a ripe pineapple into a glass bowl, add the juice of two oranges, a gill of raspberry syrup, a gill 0£ maraschino, a gill of old gin, a bottle of Pop-Pi-Ya w ine, about a pound of pure ice in shaves ; mix, ornament with berri es in season, and serve in flat glasses.


This beverage is simply a julep on a small plan. 31

94. Brandy ·smash (Use small ba r glass )

Yi tablespoonfu l of white sugar I do. water. I wine-glass of brandy.

iFill two-thirds full of shaved ice, use two sprigs of mint, the same as in the receipt for mint julep. L ay two small pieces of orange on top, and ornament w ith berries 111 season.

95. Gin Smash (Use small bar gbss) Yi tablespoonfuL of white sug<}r. I do. water. I wine-glass of gin.

Fill two-thirds full of sh'aved ice, use two sprigs 0£ mint, the same as in the receipt for mint julep. Lay two small pieces 0£ orange on top, and ornament wi th berries 111 season. 96. Whiskey. Smash (Use small bar glass) ;Ii tablespoonful of white sugar. 1 do. water. 1 wine-glass of whiskey, Fill two-thirds full of s.haved ice, and use two sprigs of mint, the same as in the receipt for mint julep.

97. POP-Pl-YA COBBLER Like the j ulep, this delicious potation is an American invention, although it is now a favorite in all warm climates. This drink is made the same way as the Sherry cobbler, using Pop-Pi-Ya instead of she·rry. 32

98. Sherry Cobbler ( se large ba~ glass)

2 wine-glasses of she rry. I tablespoonful of sugar. 2 or 3 slices of orange. F ill a tumbler w ith shaved ice, shake well. and orna– ment wi th berries in season. Place a straw in glass. 99. Champagne Cobbler (One bottl e of w ine to fo ur large bar glasses) 1 tablespoonful of sugar. 1 piece each of lemon and orange p.eel. Fill the tumbler one-third fu ll w ith shaved ice, and fill balance w ith w'ine, ornament in a tasty manner with berries in season. This beverage should be sipped through a straw. I 00 Catawba Cobbler ( Use la rp-e ba r gl ass} teaspoonful of sugar dissolved in one tablespoonful of water. 5 w ine glasses of wine. !Fill tumbler w ith shaved ice, and ornament with sliced orange and berries in season. I 0 I. Hock Cobbler ( Use large ba r g lass) Th is drink is made the same way as the Catawba cob– bler, using Hock wine instead of C atawba. I 02. Claret Cobbler (Use la rge ba r gl ass ) li'his drink is made the same way as the Catawba ·cob– bler, using clairet w ine instead of C atawba. I 03 Sauterne Cobbler (Use la rge bar glass ) The same as Catawba cobbler, using Sauterne instead of Catawba. 33

I04. Whiskey Cobbler (Use large bar glass)

2 wine glasses of whiskey. 1 tablespoonful 0£ sugar. 2 slices of orange. Fill tumbler with ice, and shake well. Imbibe through a straw.

105. TFlE COCKTAIL AND CRUSTA For dry cocktail do not use syrup or sugar. "The Cocktail" is a modern invention, and is generally used on fishing and other sporting parties, although some patients insist that it good in the morning as a tonic. The "Crusta" is an improvement on the "Cocktail," and is said to have been invented by Santina, a celebrated Spanish caterer. I 06. Bottle Cocktail To make a splendid bottle of brandy cocktail, use the following ingredients: % brandy. 71 water. 1 pony-glass of bitters. The author has always used this receipt in compounding the above beverage for connoiseurs. Whiskey and gin cocktails, in bottles, may be made by using the above receipt, and substituting those liquors instead 0£ brandy. l wine-glass of gum syrup. Yz pony-glass of Curacoa.

107. Brandy Cocktail (Use small bar glass )

3 dashes of gum syrup. 2 do. bitters.


I wine-glass of brandy. Squeeze lemon peel; fill one-third full of ice, and stir with a spoon.

I 08. Fancy Brandy Cocktail (Use small bar glass)

This drink is made the same as the brandy cocktail, except that it is strained in a fancy wine glass, and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon.

I 09. Whiskey Cocktail (Use small bar glass )

3 dashes of gum syi:up. 2 do. bitters (Angostura). 1 wine-glass of whiskey, and a piece of lemon peel. Fill one-third full of fine ice; shake and strain in a fancy wine-glass. Thistle Cocktail, same as above, using Scotch whiskey.

I I 0. Champagne Cocktail (One bottle of wine to every six large glasses) (Per glass)

0 teaspoonful of sugar. 1 or 2 dashes of bitters. I piece of lemon peel. Fill tumbler one-third full of broken ice, and fill balance with wine. I I I. Gin Cocktail (Use small bar glass) 3 dashes of gum syrup. 2 do. bitters (Angostura). 1 wine-glass of gin. 1 small piece of lemon peel; fill one-third full of fine ice, shake well, and strain in a glass. 35

I 12. Fancy Gin Cocktail

Y:\-"~,1 113. Japanese Cocktail I ,- Al ' T ., (Use small bar glass) tablespoonful of orgea t syrup.= FR..

rJ1rli:1~ ll/.M.ON :o rnsrE ( G tJA y )

Yi teaspoonful of bitters. I wine-glass of brandy. I piece of lemon peel.

Fill the tumbler one-third with ice, and stir we ll wi th a spoon.

I 14. Jersey Cocktail ( Use small bar glass)

teaspoon£ul 0£ suga r.

2 dashes of bitters. Fill tumbler with cider, and mix well, with lemon peel Oil top. I 15. Soda Cocktail (Use large bar glass} The same as Jersey cocktail, using soda-water instead of cider. I 16. Martinez Cocktail Yi wine-glass gin (Old Tom). 0 do. Vermouth. 2 dashes orange bitters. 3 dashes gum syrup. Strain in cocktail glass. 36

117. Vermouth Cocktail Same as whisk.ey cocktail using Vermouth instead of whiskey.

I 18. Manhattan Cocktail

Yi wine-glass whiskey. Yi do. vermouth. 2 dashes bitters. 3 dashes gum sy rup. Strain in cocktail glass.

119. Brandy Crusta (Use small bar glass)

Crusta is made the same as a fancy cocktai l, with a little lemon juice added. First, mix the ingredients in a small tumbler, then take a fancy wine-glass, rub a sliced lemon around the rim of the same, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as y,ou would an apple (all in one piece) so that the paring will fit in the wine-glass, and strain the crusta from the tumbler into it. Then smile. 120. Whiskey Crusta (Use small bar glass ) The whiskey crusta is made the same as the brandy crusta, using whiskey instead of brandy. 121. Gin Crusta ( Use small bar glass ) Gin crusta is made like the brandy crusta, us111g gin instead of brandy. 37

MULLS AND SANGAREES 122. Mulled Wine Without Eggs

To every pint of wine allow: I small tumblerfull of water. Sugar and spice to taste.

In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spices, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavor is extracted, then add the wine and sugar, and bring the whole to the boiling point, then serve with strips of crisp, dry toast, or with biscuits. The spic.es usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind oi wine may be mulled, Pop-l?i-Ya or port are usuall¥ selected. The vessel that . the wine is boiled in must be delicaitely clean.

123. Mulled Wine With Eggs

quant of wine, Pop-Pi-Ya or port. pint of water.

1 tablespoonful of allspice, and nutmeg to taste; boil them together a few minutes; beat up six eggs with sugar to youn taste; pour the boiling wine on the eggs, _stirring it all the time. Be careful not to pour the eggs znto th e wine, or they will curdle.

124. Mulled Wine

(With the white of eggs) Dissolve 1 pound of sugar in two pints of hot ~ater, to which add two and a half pints of Pop-Pi-Ya wine and let the mixture be set upon the fire until it is almost read1· 38

to boil. M eantime beat ·up the whites of twelve eggs to a froth, and pom into them the hot mixture stirrina rapidl y. Add a little nutmeg. ' "'

(In Verse)


...., \I~,. " First, my dear madam, you must take N ine eggs, which carefully you'll break– Into a bowl you'll drop the white, The yolks into another by it. Let Betsy beat the whites with switch Till they appear quite frothed and rich– Another hand the yolks must beat W ith sugar, which will make them sweet ; li'hree or four spoonfuls may he'll do, T though some, perhaps, would take but two. Into a skillet next you'll pour A bottle of good wine, or more– Put half a pint of water, too , Or it may prove too strong for you ; And while the eggs (by two) are beating, The wine and water may be heating ; But when it comes to boiling heat, The yolks and whites together beat With half a pint of water more– Mixing them well, then gentl y pour Into the skillet with the wine, And stir it briskly all the time. Then pour it off into a pitcher; Grate nutmeg in to make it richer. Then drink it hot, for he's a fool , Who let's such precious liquor cool." THE AUTHOR· 39

126. · Pop-Pi-Ya Sangaree (Use small bar glass)

1 Yz wine-glass of Pop-Pi-Ya wine. 1 teaspoonful of sugar.

F ill tumbler two-th irds full with ice. Shake well and grate nutmeg on top. If_, • 127. Sherry Sangaree (Use small bar glass ) 1 wine-glass of sherry. O ne teaspoonfu l of fin e sugar. Fill tumbler one-third with ice, and gra te nutmeg on top. 128. Brandy Sangaree (Use small bar glass ) The brandy sangaree is made with the same ingredients as the brandy toddy (See No. 133) , omitting the nut– meg. Fill glass two-thi rds fu ll of ice, and dash about a tablespoonfu l of port wine, so that it will float on top. The gin sangaree is made w ith the same ingredients as the gi n toddy ( see No. 134 ) , omitting the nutmeg. fi ll glass two-thirds fu ll of ice, and dash about a teaspoonfu l of port wine, so that it will flo at on top. 130. Ale Sangaree (Use la rge ba r glass ) teaspoonfu l of sugar, dissolved in al t ablespoonful of water. F ill the tumbler with ale, and grate the nutmeg on top. 13 I. Porter Sangaree (Use large bar glass} This beverage is made the same as an ale sangaree, and is sometimes call ed porteree. 40 129. Gin Sangaree (Use small bar glass )


. 1 132. Apple Toddy (Use small bar glass) tablespoonful of fine white sugar. 1 wine-glass of cider brandy. .% of a baked apple. F ill the glass two-thirds full of boiling water, and g rate a little nutmeg on top.

133. Brandy Toddy ( Use small ba r glass )

I teaspoonful 0£ sugar. Yi wine-glass of water. 1 do. brandy. 1 small lump of ice. Stir with a spoon. For hot brandy toddy omit the ice, and use boiling water.

134. Whiskey Toddy ( Use small bar glass )

teaspoonful of sugar. Yi wine-glass of water. I do. whiskey. 1 small 1ump of ice. Stir with a spoon.

135. Gin Toddy ( Use small bar glass )

1 teaspoonful of sugar. Yi wine-glass of water. 1 do. gin. 1 small lump of ice. Stir with a spoon.


136. Brandy Sling (Use small bar glass)

The brandy sling is made with the same ingredients as the brandy toddy, except you grate a little nutmeg on top. • ! , i_J l '·rt ,"l 137. Hot Whiskey Sling {Use small bar glass ) wine-glass of whiskey. Fill tumbler one-third full of boiling water and grate nutmeg on top. 138. Gin Sling (Use small bar glass) The gin sling is made with the same ingredients as the gin toddy, except you grate a little nutmeg on top. 139. FIXES AND SOURS 140. Brandy Fix (Use small bar glass) 1 tablespoonful of sugar. Yi a wine-glass of water. ;4 of a lemon ~ do. brandy. Fill a tumbler two-thirds full of shaved ice. Stir with a spoon, and dress the top with fruit in season* 141. Gin Fix (Use small bar glass) 1 tablespoonful of sugar. y; a wine-glass of water. ~ of a lemon 1 do. gin. Fill a tumbler two-thirds full 0£ shaved ice. Stir with spoon, and ornament the top with fruits in season. 142. Brandy Sour (Use small bar glass) The brandy sour is made with the same ingredients as the brandy fix, omitting all the fruits except a small 42 "" ,,,J ~

Made with